“A trip through a farmer's market will yield all the fresh vegetables you need for this crunchy salad. Toss bits of broccoli, carrots, bell peppers and celery with morsels of Cheddar or mozzarella, add cooked pasta and pour on the dressing of your choice.”

Reviewer:

In theory this sounded intriguing (I'm all about using convenience items to make life easier!), but the end result fell short, IMHO. Using frozen mixed veggies is certainly convenient, but there is a price to pay when taking a shortcut. I prefer my Pampered Chef pasta salad recipe MUCH better. It is made with a homemade vinaigrette and FRESH ingredients. There is definitely much to be said for using fresh ingredients - and the compliments I receive when I make MY salad are proof of that. Maybe this will float your boat, but it didn't do much for me (sorry!). Thanks anyways, Janet. :-)

Reviewer:

Love this pasta salad! It's so easy and I had everything in my pantry already :) I used elbow macaroni (what I had), 1 cup of frozen peas (for some green), shredded a carrot, and an orange pepper that I had leftover. I also added some Parmesan (as per one reviewer) and some bacon bits. It was scrumptious!!! I usually buy a pasta salad dry mix, but I think I'll just use Italian dressing from now on - I use the Golden Italian type as it's not as oily as the Zesty Italian. PS. I also use Golden Italian dressing for my Brown Rice Salads as well. Instead of pasta, use cooked brown rice :P

Reviewer:

Very easy recipe! Super simple yet super good. I'm a college student and i'm constantly on the go so this is great to put in a container and eat at work or eat right before class. Instead of using cheddar cheese, I used parmesean cheese and it was wonderful!

Reviewer:

I made this at the last minute since the turkey was bad for the pasta dish I had planned, and I had no tuna in the house to salvage the casserole. It turned out great, though I used what I had in the fridge. Cucumber, feta, grape tomatoes, cauliflower and fat free dressing. It was fabulous! I will make again and use the rest of the extra salad dressings!

Reviewer:

Great recipe. I was making this in a hurry, so I substituted the rotini pasta with elbow pasta. It worked well. My only complaint is that 1 cup of dressing seems like too much. I used 1/2 a cup and thought it was just right. I also added the cheese before the pasta cooled so that it would get soft. Little things my mom taught me.